Trading My Seed Collection [ Huge Seed List with Photos ]

Here is every seed I have for Trade, let me know if anything interests you. Feel Free to ask questions, like if there’s a seed you wanted that’s not on this list (I may have it).

I will keep updating new seeds to the list as time goes on. (Added Tiki Tomato, LolliBombs Tomato, HoneyBombs Tomato, HUGE Red Bell Pepper. Updated Many Photos)

Squash (Cucurbita spp.)

  • White Seed Fig-Leaf Squash (Cucurbita ficifolia) : [Mild, Taste like Cucumber x Squash with Juicy Soap like texture. Zero Sweetness but also zero bitterness. ]

  • Tromboncino Squash (Cucurbita moschata) : [ Very Long Neck Butternut type but Much sweeter & tastier. Stored over a Year at room temp.]

  • Honeynut Squash (Cucurbita moschata x maxima) : [ Inter-species Stable viable Hybrid, Butternut shape but in minature with improved flavor & sweetness. Delicious!]

  • Indian Kabocha Squash (Cucurbita moschata x maxima?) : [ It looks & Taste a lot like an Inter-species Cross. Got from Indian Bazarr, Tasted like 80% Kabocha Squash & 20% Butternut, delicious! Seeds look like moschata but inflated like maxima.]

  • Kabocha Squash (Cucurbita maxima) [ I have Brown & White Seed versions, Delicious similar flavor to buttercup squash but less chessy. Excellent Sweet Delicious Sweet Potato flavor. I enjoy them all the time. Lots of Morphological Diversity, all similar taste. ]

  • Improved Turban Squash (Cucurbita maxima) [ At first I didn’t even think this was a Turban Squash due to the small belly button, but it tasted Exactly like one! It tastes like Chicken without sauces/spices but with improved flavor/texture compared to the regular Turban Squash.]

  • French Worty Galeux D’Eysines Squash (Cucurbita maxima) [ My 2nd favorite squash, it’s Super Sweet, among the sweetest I’ve tasted. Somewhat juicy, has a Hint of Pine Taste. ]

  • Flat White Boer Squash (Cucurbita maxima) [ Nice mild Taste Raw, very much like eating a Better Textured Carrot. Taste like a Lesser version of Galeux d’eysines Squash. ]

  • Italian Crocadile-Skin Marina Di Chioggia (Cucurbita maxima) [ My Favorite Squash, Hands down the Best Flavored squash! Doesn’t need spices, it’s already pre-spiced naturally. Flavor is EPIC, kind of like KFC type spices! Harvested when Blue-Green, I’ve Eaten it when Brownish-Green, difference seen in 1st 2 photos. ]

  • Blue Doll Squash (Cucurbita maxima) [ Taste like Solanaceae Potato. Huge Squash with a squareish shape and Blue Porcelain like skin. Turns Pinkish if stored long time. ]

  • Pink Porcelain Doll Squash (Cucurbita maxima) [ Tastes Just like Blue Doll but smaller & pink. ]

  • Lakota Squash (Cucurbita maxima) [ Up there with Buttercup & Kabocha. Very Delicious Flavorful Squash ]

  • Red Hubbarb Squash (Cucurbita maxima) [ Taste just like Lakota Squash, Delicious! ]

  • Super Juicy Squash (Cucurbita maxima) [ This is the most Juiciest Squash I’ve seen. When I cut into it, It was Dripping. Taste was average & okay. I bet the juiciness would make it a FANTASTIC Summer Squash.]

  • Spaghetti Squash (Cucurbita pepo) [ Very Stringy but that’s a good thing! Scoop out seeds, cook in Oven or Microwave, Slice flesh up like spaghetti with a fork & enjoy. Taste better than Macaroni Spaghetti in my Controversial Opinion.]

  • Delicata Squash (Cucurbita pepo) [ Delicious Sweet Potato Flavor, with thin delicate skin (Makes Cutting a Breeze) hence the name. ]

  • Green/Orange Acorn Squash (Cucurbita pepo) [ This is the SWEETEST Best tasting Pepo Squash I’ve ever eaten. It’s just a regular Grocery Store Green Acorn Squash but when it Fully ripens to an Orange color, the flavor is sweet like Candy! Absolutely incredible! My favorite Pepo Squash Hands down. ]

  • Mini Orange Acorn Squash (Cucurbita pepo) [ Small 4-5 Inch tall Acorn Shaped Squash that’s Orange. Flavor was decently nice but that green acorn whooped it’s ass in Flavor. ]

  • White Acorn Squash (Cucurbita pepo) [ Delicious Mash Potato Flavor with an Aftertaste Hint of Vanilla. My 2nd Favorite Pepo Squash.]

  • Carnival Squash (Cucurbita pepo) [ Excellent Sweet Acorn type Squash, It’s sweet but in a different way. Has hints of Nutty Maple Syrup Notes. 2 types, orange & Yellow-Green.]

  • Mini Decoration Pumpkin (Cucurbita pepo) [ Tiny Fruit but with Very HARD Skin, almost wood-like. Flesh taste Delicious with similar flavor to Acorn x Pumpkin.]

  • Grizzly Bear Pumpkin (Cucurbita pepo) [ The Most HARDIEST Skin Squash. The Skin Is WOOD HARD, extremely hard to slice. Flavor wise, no better than sterotypical pumpkin but not bitter. ]

Melon (Cucumis melo)

  • Sugar Kiss Melon (Cucumis melo) [ Very Sweet Personal size Melon. Very much like a Much improved Cantaloupe that’s edible to the rind. My 3rd Favorite Melon! ]

  • Hami Melon (Cucumis melo) [ Slightly Sweeter than cantaloupe but very FIRM Flesh. Might make a good cooking melon. Lots of Morphological Diversity! ]

  • Piel De Sapo Melon (Cucumis melo) [Literally Translates to Toad Skin Melon from Spanish. Taste like Honeydew with less sweetness & a slight sour swing towards the end. Big Fruits]

  • Golden Canary Melon (Cucumis melo) [ Very Bright Yellow Skin, with a White Flesh. Sweet taste with tropical nuances (But I barely noticed them).]

  • Jumbo Golden Honeydew (Cucumis melo) [ Very Huge Golden Honeydew melon with Ice-Cream level of Sweetness & Texture in the center. Rims become Firm & not easily edible to the rind. It may look similar to Golden Canary Melon but it Taste 10x Better! ]

  • Orange Honeydew (Cucumis melo) [ Orange Flesh Honeydew. It’s a Hybrid between Cantaloupe x Honeydew, hence how it got the Orange Color! Has Funky Honeydew odor but more than makes up for it with it’s Sweet Cantaloupe x Honeydew flavor. Very delicious taste with the Softest Flesh I’ve ever seen, Scoops like Soft Ice-cream, it’s easily Edible to the Rind!]

  • Dino Egg Melon (Cucumis melo) [ Very Sweet Melon especially when Overripe, it taste like Vanilla Ice Creme x Honeydew. My 2nd Favorite Melon! It’s called Dino Egg cuz it looks like the stereotypical Cartoon Dino Egg you see sometimes in Cereals. ]

  • White Apple Melon (Cucumis melo) [ Sold as a “Thai Melon” in the International Grocery Store. But it looks and tastes like an Apple Melon (Which is small like an apple). Flavor was similar to Korean melon but just slightly sweeter with nice honeydew flavor. ]

  • Korean Melon (Cucumis melo) [ Mild Melon that tastes a lot like a Korean Pear with a hint of sweetness (No Sweeter than a crisp Korean Pear). Fruits small & long-shaped. Seeds small & often eaten with the fruit. Crisp Flesh Texture!]

  • Indian Dosokai Cooking Melon (Cucumis melo) [ Small Non-Sweet Melon with Delicious sourness when fully ripe. It’s used in Indian Curries, Besan & as a Stir-Fry Veggie. They have an Interesting Spongey soft Texture, a very unique trait that I don’t find in any other melon. These are very disease resistant! ]

Other Melons & Cucurbitacea

  • Wintermelon (Benicasa hispida) [Mild Cucumber Flavor with Fleshy Squash Texture. Very enjoyable if you don’t treat this as a sweet melon. Got seeds from Indian & Asian Grocery Stores thus more genetic diversity]

Peppers (Capsicum spp.)

  • Super Hot Manzano Pepper (Capsicum pubescens) [ Black Seeded Pepper, Heat is INSTANT, super fast acting & very hot! Flavor is no better than a bell pepper. I have both Red & Yellow Versions. This Pepper species is Cool Weather Tolerant.]

  • Hot to mild Aji amarillo (Capsicum baccantum) [ MY FAVORITE Pepper in the world! Taste like Fruity Tropical Candy when Dried. There is no pepper like it, None come close! It’s so fruity that you’d think it wasn’t even a pepper at all but then the pepper Heat kicks in (Which Ranges from almost Heatless to Hotter than Habanero, totally random). This is the famous Peruvian pepper. AKA Aji mirasol when it’s dried. ]

  • Mild Hot Aji panca (Capsicum baccantum) [ A Very High Quality Hot Pepper. Excellent Flavor, taste like what a traditional hot pepper should taste like. Better than most Capsicum annum types.]

  • HOT Tiny Pequin Pepper (Capsicum annum) [ Very Small Pepper (No more than 1 inch long), but man are they packing heat. Don’t let their size fool you, these ARE HOT!]

  • HOT Indian Salum gundu Round Chille Pepper [ Round Shape but Very Hot Pepper. Has a sweet taste but oh man does the heat just BURN… ]

  • HOT Korean Green Long Pepper [ Very HOT Pepper, when grounded into a Powder the Powder remains Green. Fruits ripen to an Orange-Red Color. ]

  • HOT Shishito Pepper (Capsicum annum) [ Wrinkled Shaped Japanese Pepper used to frying when green. Personally the hype was overblown. It’s a decent hot pepper. ]

  • HOT Serrano Pepper [ Hot Pepper, like a more Skinnier Jalapeño that’s slightly hotter. ]

  • Kind of Hot FAT Red Jalapeño Pepper [ The Classic Jalapeño Pepper but Fully Ripe & Uniquely Very Fat! This is the Perfect Grilling Pepper, Excellent Flavor with heat that’s not overkill. ]

  • Kind of Hot Costeño Pepper (Capsicum annum) [ Apparently a rare Pepper, I think it’s the most fruity the annum species gets. It’s not super fruity, walls are very thin & annoying to eat if fully dry but great for powder. Flavor is nice. ]

  • Kind of Hot New Mexico Pepper (Capsicum annum) [ Very Traditional Mexican Chille Taste, No Fruity Flavors. It’s flavor is like a Poblano x Guajillo. Heat level about the same as a Poblano, Occasionally slightly hotter. ]

  • Mild Hot California Pepper (Capsicum annum) [ Very fruity Pomegranate x Raspberry x Cranberry Flavor! It’s among the most fruity the annum species gets. Heat is very mild, sometimes the heat is even painless. ]

  • Mild Hot Indian Kashmiri Pepper (Capsicum annum) [Indian Pepper that makes a very Rich Red color Paprika powder. Flavorwise it’s standard but taste indian.]

  • Mild heat Poblano/Ancho Pepper (Capsicum annum) [Mexican Pepper, It’s basically a Bell Pepper with a lil heat. However when Dried, Flavor is very interesting. Taste like blood to me but my brother really likes it & you probably will too! ]

  • Mild Heat Guajillo Pepper (Capsicum annum) [Mexican Pepper, from just annum species, it’s the best in my opinion. Mild heat, I really enjoy their flavor.]

  • Mild Heat Pasilla Pepper (Capsicum annum) [This Mexican variety has 2 Phenotypes, a Skinny Long Pepper & a Fatter more Poblano Shaped Phenotype (Both Types were labled as Pasilla). Says it taste like a dried cranberry with mild heat & yea it kind of does but also very pepper like. Flavor still kind of hard to describe. ]

  • Heatless HUGE Red Bell Pepper (Capsicum annum) [ A very Big Red Bell Pepper, delicious classic Sweet flavor. ]

Tomato (Solanum lycopersicum) [I have many more, just ask]

  • GMO Purple Tomato (Solanum lycopersicum) [ Fully purple Inside, taste like an ordinary cherry red tomato, nothing special other than color. I completely understand if you don’t want them.]

  • Tiki Cherry Tomato (Solanum lycopersicum) [ Black-Yellow Skin Cherry Tomatoes with Yellow Flesh. Sweet Bright Fruity Tomato Flavor with a hint of sourness for balance. ]

  • Zima Yellow Cherry Tomato (Solanum lycopersicum) [ Bred by Sunset Growers, Very Delicious Yellow-Orange Tomato. The best tasting Grocery Store Tomato, not sour. These are F1 Hybrid, perfect for a Landrace! ]

  • Lollibombs Yellow Cherry Tomato (Solanum lycopersicum) [ Bred by Sunset Growers. Very Juicy Yellow-Orange Cherry Tomatoes with Sweet flavor. Has Zero Sourness thus Taste sweeter without being sweeter. Skin easily slips. These are F1 Hybrid, perfect for a Landrace! ]

  • Honey Bombs Cherry Tomato (Solanum lycopersicum) [ Bred by Sunset Growers. Crunchy Red-Orange Cherry Tomatoes with Sweet-Smokey flavor (Like the Smokiness of Honey, hence the name). These are F1 Hybrid, perfect for a Landrace! ]

  • Feral Urban Cherry Tomato (Solanum lycopersicum) [ Found it growing Feral in such Harsh Urban Conditions. It has excellent Adaptive genetics. Flavor-wise, these taste great, but nothing crazy special.]

  • Kumato (Solanum lycopersicum) [ Bred by Sunset Growers, Very Delicious Brown Mid Size Tomato. It works well for meaty applications, has a very Good savory flavor. ]

Other Solanaceae Fruits

  • Goldenberry (Physalis peruviana) [ Delicious Tropical Fruity Sweet Flavor. I have both Big & Small Fruit Phenotypes, both taste the same. ]

  • Gogi Berry (Lycium barbanum) [ Delicious Dried Red Berries. Also edible Fresh. ]

Corn (Zea mays)

  • Yellow Mushroom Popcorn (Zea mays) [ Pops in a ball hence the name. From the Amish.]

  • White Butterfly Popcorn (Zea mays) [ Pops like a butterfly (Stereotypical Movie Theater Shape). But Unlike Yellow Popcorn, it’s a lighter color when it pops. ]

  • Red Butterfly Popcorn (Zea mays) [ Exactly the same as White Butterfly Popcorn but the kernel is red. Pops White Puffs. ]

  • Chulpe Cornnut (Zea mays) [ Pops like a cornnut, makes a nice snack. These pop well in my popcorn. Unlike popcorn, they pop in a different way where their insides don’t fluff out.
    Reguardless The Sugar Gene is present due to wrinkled aesthetic & contributes to a sweeter different style crunch. My favorite cornnut, I prefer these over Popcorn everytime!]

  • Cancha & Carguay Cornnut (Zea mays) [ Pops like a cornut. It’s more starchy than Chulpe Corn, thus works great as a Flour/Grain Corn. Cancha & Caraguay mostly taste the same except Caraguay has a brown-red tip. ]

  • Giant Peruvian Corn (Zea mays) [AKA Cuzco Cornnut, These are HUGE Kernels. They pop like cornnuts but also works great as flour/grain Corn or Cooked like beans as Mote Corn (It’s all the same Variety). Regardless these are starchy! Delicious when popped with oil. ]

  • Maiz Morado (Zea mays) [ VERY Purple Corn, so purple it’s often used in Mexican Maiz Morado Purple Sweet Drink. I don’t know how to cook but discovered they also pop like cornnuts. ]

Bean Family (Fabaceae) [I have many more, just ask.]

  • Yellow Mayacoba Beans (Phaseolus vulgaris) [ Aka Canary Beans. These Peruvian Beans have Nice Yellow color! ]

  • Nepal Speckled Bean (Phaseolus vulgaris) [ Might be Palpali Beans. Got these from Nepal Bean Soup mix. Very interesting speckled beans. Kind of look like Lima Beans (Phaseolus lunatus) also. ]

  • Thailand Catjang Bean (Vigna unguiculata) [ Looks just like a Catjang bean. Fully Black Cowpea the size of a Big Black Eyed Pea. Crossed with Subgenus Vigna. ]

  • African Yellow Bambara Groundnut (Vigna subterranea) [ Round Beans that bury themselves underground like peanuts. Taste between a Bean & a Peanut, very nice delicious.]

  • Rice Beans (Vigna umbellata) [ Lots of Diversity with different colors (Brown, Green, Black, Grey & speckled, etc). Fully Cross Compatible with Adzuki Beans and can cross with Vigna Subgenus Ceratropsis. ]

  • Adzuki Beans (Vigna angularis) [ Red Adzuki Beans, AKA Red Chori Beans. Closely Related to Ricebeans thus Fully Cross compatible. Crosses with Vigna Subgenus Ceratropsis. ]

  • Mung Beans (Vigna radiata) [ Diverse mix of Green Mung Beans From India, China & Thailand. Crosses with Vigna Subgenus Ceratropsis. ]

  • Urad Beans (Vigna mungo) [ Closely related to Mung Beans, you can think of these as Black Mung Beans, but if you closely its not just black, a few greens & Browns are Speckled in the mix. Crosses with Vigna Subgenus Ceratropsis. ]

  • Moth Beans (Vigna acontifolia) [ The Most Drought Tolerant Vigna Bean & Among the most Drought Tolerant Edible Legumes in existence! If you farm in Dry Enviroments, YOU NEED THIS BEAN! Crosses with Vigna Subgenus Ceratropsis. ]

  • White, Brown & Black Soybean (Glycine max) [ Got from Nepal Bean soup mix + Asian Grocery Store, Amazing Colors! I have all 3 + Black Soybean with Green Kernel, which is the best Tasting Bean in my Opinion! ]

  • American Hog-Peanut (Amphicarpea bracteata) [ Found these from Wild Foraging in the woods. This species has 2 kinds of Flowers/Beans, the underground & Arial types, both of which are edible like a Cooked bean but the Underground type is bigger thus better ROI. Underground bean has a Uninque Sweet Taste, Forager Sam Thayer said they’re his favorite bean. I’ve saved seeds from Arial beans which grow into plants that produce both types. ]

  • White Hyacinth Bean (Lablab purpurens) [ From India, I like to call these Lablab beans. ]

  • Horsegram (Macrotyloma uniflorum) [From India, very small flat Bean. Among the most Drought Tolerant Edible Legumes period. Suposedly they make Fantastic Microgreens. ]

  • Piegon Peas (Cajanus cajan) [ From India (Aka Toor), Both Seeds & Seedpods are Edible Cooked like Green Beans. I Cook them like Pinto Beans, they taste like Beans. ]

  • Wild Nepal Field Peas (Pisum sativum) [ Small hard peas with amazing Speckled Brown color. Very similar to Austrian field peas. ]

  • French Lentils (Lens culinaris) [ Small lentils but speckled! Taste good like regular green lentils ]

  • Crimson Lentils (Lens culinaris) [ Red lentils that aren’t dehulled (Thus these are the Plantable version, same cultivar as the Red Lentils). The Kernel inside is red color. ]

  • Green or Brown Garbanzo Beans (Cicer arietinum) [ Both are delicious, Green is smaller. From some reason the green ones do well where I live in Maryland. I don’t own land but planted a green chickpea in Forrest edge. It’s fruiting. ]

  • Nepali Garbanzo Beans (Cicer arietinum) [ Got these From the Nepal Bean Soup Mix. 1st photo are the Nepali Chickpeas, which are such Round & Smooth Chickpeas. The Bigger types are the Industry Standard from Canada. I have all 4! ]

Mint Family (Lamiaceae)

  • Indian Takmaria/Sabja Basil (Ocimum spp.) [ Used for soaking seeds in water to make a nice snack (looks kind of like fish eggs). Leaf Flavor is nice & mild sweet unlike the spicy typical Italian basil however texture is more rougher than the tender Italian basil. ]
    NO PHOTOS

  • Toilet Paper Mint (Stachys byzantina) [ AKA Lamb’s Ear. Has the nicest softest leaves. I enjoy their feel so much. Only the biggest leaves should be used for toilet paper, otherwise leaves a bit small & you might get some shit on finger :rofl:.]

  • Purple x Green Shiso mix (Perilla frutecens) [ From Wild Foraging, this is my only landrace as deer eat everything. Nice different kind of mint Veggie flavor with a hint of astringency. My landrace is shifting green with purple stems, but has good mix of both. I also have pure Green Shiso Seperated, which is Less Astrigent.]

  • Chinese Beautyberry (Callicarpa dichotoma) [ Mint Family Shrub-Bush that Makes Edible Purpleberries. They mostly taste boring but look Beautiful! ]
    NO PHOTOS

Mallow Family (Malvaceae)

  • Falsa (Grewia asiatica) [ Semi Tropical plant that makes delicious fruity sweet/sour red/pruple-blue berries. They should be hardy to southern Georgia (Central Georgia with hoop house). ]
    NO PHOTOS

  • Crimson eye Rosemallow (Hibiscus moscheutos) [ Nice Big edible Flowers! Beautiful Temperate Climate Bush, that loves growing near water. ]

  • Hollyhock mix (Alcea rosea) [ Nice edible flowers & flower buds. Flower colors pink & peach. Flower buds & Immatue Fruits also Edible! ]

Carrot Family Herbs (Apiaceae)

  • American Sweet Cicely (Osmorhiza longistylis) [ From Wild Foraging. Greens taste like Licorice Sweet Cicely Flavor, almost with a hint of sweetness. Among my Favorite Greens to Forage. ]

  • American Mitsuba Honewort (Cryptotaenia canadensis) [ Harvested from Wild foraging, This Fantasic Cool-Season Vegetable taste like Mitsuba because it’s simple the American version of it. I’ve never tried Japanese mitsuba but this herb Tasted like a More Herbaceous Flavorful version of Goutweed aka Delicious! Greens, Young Shoots, Flowers and even the small roots are all Edible. When boiled, the remaining water is a fantastic Vegetable broth. Harvest Greens in Spring or In fall. ]

  • Canada Sanicle (Sanicula canadensis) [ Harvested from Wild Foraging. Edible Greens & Shoots Cool Season Herb that generally has a flavor like Mitsuba with a hint Cilantro & sometimes slight bitterness according to Sam Thayer. I’ve never tried the Greens simply because I missed the Spring Harvest season & only just found this plant in the Fall, so I saved enough Seeds to share. Seeds are bur like but don’t hurt what so ever, they barley even stick to my clothes. ]

  • Anise Seed (Pimpinella anisum) [ Seeds taste like Anise Licorice. I very much enjoy eating these on their own. Among my Favorite Apiaceae Seeds!]

  • Lucknowi Fennel (Foeniculum vulgare) [ Unlike regular Fennel seeds, these are more green, Sweeter, Brighter Tasting Fennel seeds with a Better Crunch & Texture. Non-Bulbing as this is specifically bred for the Sweet Tasting Seeds. This is my Favorite Fennel!]

  • Indian Dill (Anethum graveolens) [ It’s like a different phenotype of typical dill. They Look different & only taste slighty different. I like them both! ]

  • Celery Seed (Apium graveolens) [ Celery Seeds from Grocery Store Spices. ]

  • Ajwain (Trachyspermum ammi) [ Spicy Seeds similar to Celery seed but much hotter & Less Bitter. Used in indian cooking but only a pinch as it can overpower dishes. I enjoy them. ]

  • Radhuni (Trachyspermum roxburghianum) [ Spicy seeds very similar to Ajwain (Different species of it) but with less heat & a more earthy-Bitter flavor. Taste more closer Celery Seed.]

  • Earthnut Shah jeera Black Cumin (Bunium bulbocastanum) [ From Indian Grocery Store. Roots taste like chestnuts according to PFAF. I’ve tried Seeds, they taste like Cumin but different. Leaves are also apparently edible too. ]

  • True Kala jeera Black Cumin (Bunium bulbocastanum) [ From Indian Grocery Store. Often confused with Earthnut. Literally even names are mismatched inside grocery store but I can tell the difference visually. These Seeds taste perfumey, such a surprising excellent flavor. ]

  • True Cumin (Cuminum cyminum) [ The Real Regular Cumin. Has the Classic Cumin Flavor we all know and love! I got a mix of Indian & American Types from Grocery Stores. ]

Other Spices

  • Nigella Kalonji (Nigella sativa) [ Also stupidly called Black Cumin sometimes, These make Beautiful Love-In-The-Mist style flowers and Edible Seeds! The seeds are used as a spice, they taste smokey, with a hint of bitterness, unique good flavor! There are lots of studies on the health benefits of Nigella seeds, feel free to look them up! ]

Low Growing Perennial Fruits

  • Mayapple (Podophyllum peltatum) [ AMAZING Cold Hardy Sweet Tropical Tasting fruits! Got these from wild foraging, absolutely divine flavor! The only edible part is the fully ripe Yellow fruit Pulp, spit out seeds & discard skin. Everything else like leaves, unripe green fruit & root very toxic. I pick fruits slightly green to stop animals from eating them. They ripen at home easily. USDA Zone 3-9. ]

  • White-Pink Strawberry (Fragaria x ananassa) [ Delicious Sweet Strawberry! I find these taste better than the red types, White-Pink Stawberries have less sourness when compared to their red Counter-parts. ]
    NO PHOTOS

PART 1

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PART 2

Cactus Fruits (Cactaceae Family)

  • Red Cactus Pear (Opuntia spp.) [ Sweet Fruits Taste like Red Watermelon x Red Beets with Smokey Cactus Fruit Flavor. Very Seedy, flesh more dry then yellow cactus pear. ]

  • Yellow-Orange Cactus Pear (Opuntia spp.) [ Very Sweet Fruits Taste Tropical like Yellow Watermelon with less smokey & more brighter flavor. Very Juicy thus seeds much more easier to clean. This is my favorite Cactus Pear Fruit. ]

  • White-Flesh Dragonfruit (Selenicereus undatus) [ Standard White-Flesh Dragonfruit with Pink Skin. Fruit taste mildly sweet, has pleasant soft texture, seeds add nice crunch. I like to slice these & put them in the Freezer, I find they taste better that way. I also saw a yellow-skin version but I don’t have it. ]

  • Red-Flesh Dragonfruit (Selenicereus costaricensis) [ Looks just like the White-Flesh Dragonfruit but it’s Red Inside. Taste Slightly Better with Sweeter Flavor. I enjoy both! ]

  • Yellow Dragonfruit (Selenicereus megalanthus) [ Very Sweet fruit, infact this is my favorite Dragonfruit because it’s the sweetest Dragonfruit I have. Big seeds are deliciously crunchy. Sweetness is not over-powering, but kind of addictive. ]

Raspberries

  • Wineberry (Rubus phoenicolasuis) [ Delicious Raspberry type berries but more delicious than regular red Raspberry. They can fruit under shade. ]

  • Black Raspberry (Rubus occidentalis) [ Delicious berries, Raspberries but black color when ripe. I enjoy these every year. ]

Woody Vines (Kiwi & Grape)

  • Golden Kiwi (Actinida chinenis) [ Delicious Kiwi! Way much better than green, less sour & more sweet. I especially enjoy freezing overripe Fruits & Enjoy them like ice cream snack. USDA Zone 6-9 (*Note, Tender shoots not frost hardy & may leaf out too early).]

  • Green Kiwi Berry (Actinida arguta) [ Delicious Kiwi Berry (Just as sweet as golden kiwi, sometimes sweeter). I mega enjoy eating these but they must be wrinkly other wise SUPER Sour (The Bite you back pineapple type of Sour). Among the best berries I’ve tried. USDA Zone 4-8.]

  • American Wild Grape (Vitis vulpina or aestivalis) [ Small Very Sour Grapes with Nice Crunchy Seeds, sadly there’s barely any sweetness. Foragers say these make Really Good Grape Jelly. I Mostly just eat them as is or add into my oatmeals. The Crunchy seeds are the best part of this grape in my opinion. USDA Zone 4-8]

  • Kyoho Japanese Grape (Vitis vinifera x labrusca) [ Japanese Cultivated Grapes that are an Interspecfic Hybridized Cultivar. These taste Sweet & Fantastic, however seeds are not nice & Crunchy like the wild species. USDA Zone 5-9. ]

  • Bronze Muscadine Grape (Vitis rotundifolia) [ Muscadine Grapes are Fragrant! Especially when fully ripe, super delectable smell with flavor just as delectably sweet! The skins are thicker but when fully ripe they slip easily, the pulp inside is mostly not sour, it’s the skin that is. Both Skin & All edible except the seeds, which in this species taste bitter if Crushed. USDA Zone 6-9. ]

  • Black Muscadine Grape (Vitis rotundifolia) [ Just like the Bronze Muscadine Grape but slightly better tasting, both very Sweet with candy-like musky flavor. They also tend to slip easier altho that could just be dependent on ripeness. USDA Zone 6-9. ]

Trees/Shrubs

  • Spicebush (Lindera benzoin) [ Lots of diversity in berry shapes form wild foraging. Excellent Spice is made from dried berries of this shrub. Entire berry edible seed & all but the seed is spicy & Flavorful, unripe green berries also edible & act as a Breath Freshener. The flesh of berry is oily & also nicely flavored. Dried & grinned together as an allspice substitute. Both Male & Female Plants required for fruit set, just graft a male branch onto female bush. USDA Zone 4-9. Extremely not interesting to Deer. ]

  • Staghorn Sumac (Rhus typhina) [ Excellent Sour-Lemon Flavored berries in Summer! I make Sumacade out of these berries, a delicious Lemonade type drink. Can also be dried to make Sumac Spice. Tree to Shrub Bush. USDA Zone 4-8. ]

  • Winged Sumac (Rhus copallina) [ Different species of sumac, also makes delicious sour berries but in late summer or early fall. Useful to Extend Sumac Season! Shorter than Staghorn Sumac. USDA Zone 4-10 ]

  • Nannyberry (Viburnum lentago) [ I’ve got 2 differnt phenotypes. Both taste good like dired Plums x Banana flavor. Berries have annoying hard seed in middle but they can spat out easily. ]

  • Kousa Dogwood (Cornus kousa) [ Delicious Fruits in Later Summer that range in flavor & Texture. Some are sandy, fleshy, custard to juicy texture with flavors ranging from pawpaw, tropical, Sweet, etc. Just tear fruit in half, Eat the flesh & discard the nasty skin. Tree has Big Flowers in Late Spring. USDA Zone 5-8. ]

  • American Persimmon (Diospyros virginiana) [ Persimmons are my FAVORITE Fruits, They taste Like Super Sweet Dates but in Soft-succulent Plum Shaped Fruits. Lots of diversity from wild trees, all taste SUPER GOOD. Fruits must be Soft otherwise are astringent. Needs Male & Female Trees to Fruit, just graft a male branch into Female Tree. USDA Zone 4-8. ]

  • Jujubee (Ziziphus jujuba) [ AKA Chinese Red Date when Dried. These are pretty much like Apples but with a Single Seed & No Sourness. Crisp Texture when Fresh/Green and if left to dry turns brown & taste much like dried apple slices. USDA Zone 5-10. ]
    NO PHOTOS

  • Red Silverberry (Elaeagnus pungens) [ Red-Silver Berries with Sweet Berry Delicious Tomato Lycopene Flavor but without the Funky Vegetable Taste of Tomatoes (Not Fully Ripe Berries are Astringent). Seeds inside is also edible but takes a long time to chew thru that I often just spit it out. These are related to both Goumi & Autumn Olives and it taste similar, but what makes this species unique is it flowers in fall to ripen it’s fruits in Mid-Late Spring (At a time when no other berries are available).

  • Black Gum Tupelo (Nyssa sylvatica) [ Nice edible berries but must be fully ripe other wise too sour. When Fully ripe they have a nice grape blueberry flavor. Just spit out the pit/seed like you do with cherries. Requires Male & Female Trees, just graft a male branch into female tree. USDA Zone 4-9.]

  • Asian Mulberry (Morus alba) [ These berries are like Candy! Super Sweet Candy-Berry flavor! I saved seeds from Purple, White & Black Fruited types, meaning it’s a nice Mix! USDA Zone 4-8. ]

  • Yellow Rainer Cherry (Prunus avium) [ Delicious Cherries that are Sweet! Fully ripe fruits are Yellow-Bright Red, sometimes even pearly Yellow Peach color. Tree was Super Fruitful! USDA Zone 3-7. ]

  • American Juneberry (Amelanchier spp.) [ Super Deliciously Sweet Soft Pome Berries that are a lot like Blueberries (In Texture & Flavor, not sour at all). Among my Favorite Berries! Plants are Hybrids of A. canadensis x A. arborea which explains why they had zero fungal diseases on fruits. USDA Zone 4-8. ]

  • Pomegranate (Punica granatum) [ Slightly Sweet Pleasant tasting Juicy Arils around each seed. Seeds are also edible & Crunchy. These can be juiced. USDA Zone 8-12. ]

  • Mejool Date Palm (Phoenix dactylifera) [ SUPER SWEET FRUITS, these Taste like CandyCorn but much richer & more Complex! These are my Favorite Dates & along with Persimmons are my Favorite Fruits in the whole world! Seeds Store & Germinate Well! USDA Zone 8-12. ]

  • Small Papaya (Carica papaya) [ Very Sweet flesh with no Funky Foot Taste Non GMO Papaya. This is the papaya that made me love Papayas, before then I dismissed them because of the foot taste. Seeds also edible & taste EXACTLY like Spicy Mustard Seeds. USDA Hardiness Zone 9-12 (Can’t Handle Frost).]

  • Mexican Yellow Guava (Psidium guajava) [ When Fully Ripe, It has a Sweet Creamy Vanilla like Flavor with Tropical Fruity Notes (Kind of Like a Mayapple). When Green & Not fully ripe, taste soapy so Eat when it’s fully Yellow with a few brown spots & When the Aroma Emitting from the fruit is STRONG. USDA Hardiness Zone 9-11 (Can’t Handle Frost)]

  • Pink Guava (Psidium guajava) [ Pink Flesh inside, Delicious Strawberry Milkshake Flavor. A lot like the Yellow Guava just a bit more Sour, Rosey & Bigger. USDA Hardiness Zone 9-11 (Can’t Handle Frost)]

  • Eastern Redbud (Cercis canadensis) [ Edible Pink Flowers in Spring, they have a pleasant acid flavor. USDA Zone 4-9 ]

  • Black Locust (Robinia pseudoacacia) [ BEST TASTING FLOWERS! These are My favorite Edible Flowers in the world! Extremely Fragrant, they smell like they They taste, which is Very Sweet like Delicious Vanilla Nectar with Sweet Bean Nuances. Harvest couldn’t be simpler, just strip the flower cluster & eat raw or cooked! USDA Zone 4-9, this tree is a SAVAGE! Also makes really good quality Firewood! ]

  • Honey Locust (Gleditsia triacanthos) [ Fantastic Chop & Drop Tree (& Ecellent Firewood), sadly it’s Barely Edible. Pods do have Pulp inside that does smell & Taste Sweet but in a very weird strange medicinal like something I shouldn’t be eating way. I question the pulps edibility, however the seeds are edible cooked. ]

Feel free to share what you’ve got as well! I’d love to see your collection!

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This is great! Are these all your photos?

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Great collection! I have a question for you and perhaps for others too. I see that some of your seeds are store-bought, correct? Have you already tried to grow store-bought popcorn corn? I have tried several times and no single seed germinated. I was told that such seeds, as for example blue popcorn ones are being treated with God knows what (radiation?) to be unable to germinate. And that the only chance to get the good ones is from the farmer’s market. Did you grow such corn successfully?

image

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Nice selection!
I would love to trade with the muscadine grapes and a mix of your cucurbita moschatas.

@JinTX Yup! I took every single Photo! It’s been 5 Years of Wild Foraging and Grocery Store Hunting.

It grows fantastically! Germinates like it’s on Beast mode during Summer! 1st Photo is what I managed to harvest from my Grocery Store Planted Popcorn and GoingToSeed Flour Corn. 2nd Photo is Grocery Store Popcorn Seedlings!

This is Grocery Store Popcorn I sowed in the 2022 Growing Season, in my Neighbors 2 Squarefoot plot. Poor Pollination due to only 2 plants, I forgot where I placed the harvest.

Here is how tall my Corn Plants got in my Ninja Garden from this year! I planted Grocery Store Cornnuts, Grocery Store Popcorn, GTS Grain & Sweet Corn. The Cornnuts Germinated like Savages! Even more Virgorous than the Popcorn in some regards (Much Taller Plant)!

The only thing that managed to survive and Yield at least something was Corn. Deer, Squirrels & Rabbits ate Everything. Not to mention a Water Pipe was installed thru the 2nd plot I was planning.

This is the first time hearing about this. I was only aware of some foods are radiated, but never for Popcorn.

Awesome! PM and we can Discuss Trading!

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Thanks for taking all the time and work to do this.

It would be really cool if there was an option to have something like this in every persons profile so we could easily see what is available to trade.

Or even one consolidated page which could show every plant/seed available from every user in one location.

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Are you watering these or is it zero input?

Your Welcome! I hope this inspires others to do the same!

That would be EPIC! and Imagine if it also notified you if someone has something you wanted on your wish list so you could PM them? Perhaps this a feature later on.

That would also be EPIC! Hmm… what if everyone made a Post like I did but with their seed collections? Then we could combine everyones Seed List type posts into one Category (Or as a Sub Category of Seed Sharing)? IDK, just coming up with some ideas.

Nope, altho at first I did give some of my Urine as fertilizer. Since that everything has been low maintenance. I kind of gave up mid-way because the deer & Rabbits wouldn’t stop eating everything like Squash, Beans, Melons, Amaranth, Tomatoes, ect (But somehow the Corn didn’t, maybe deer don’t like Corn leaf-Texture?).

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Deer don’t eat grass and corn is a grass. They will eat the corn seed of course.

I am really surprised nothing got it as it was ripening. The squirrels go crazy everytime I try to grow sweet corn.

Yea I’ve heard deer would do that. I suspect the Deer & Squirrels simply didn’t know what corn was since nobody nearby ever planted it. I remember the squirrels would watch me from the trees, looking exactly for what seeds I would plant (In their minds, they were looking at what food I was hiding). Ever since I gave up on the Garden, the squireels lost interest & so did the deer. They were thinking “huh, Human is not here no more, he must’ve stoped planting food for us to eat, boring!!!”.

Well at least that’s what I think happend. I don’t know why else the deer avoided eating the corn? Perhaps the poor pollination issues on my Corn Cobs didn’t yeild enough food for them to be interested? They did bite the tops of some corn plants off, but after they did that they stopped doing it, probably cuz it tasted really bad.

I also remember I planted a Squash at the Forrest edge, Deer left it alone for the whole Summer until Fall came & Leaves were droping all around. They probably then noticed my squash & decided to give it a try. Afterwards the whole plant was defoliated.

Squirrels, Groundhogs & Deer are why we can’t have nice things. I would’ve gladly fed them food if they left my Ninja Garden alone.

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Boy how I need your Pink Porcelain Doll Squash Seeds, Cause PINK! Not sure what kind of seeds your looking for.

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I Gotchu! I bet there’s something you have that I’d love. I love Edible Plants both wild edibles & Domesticated Crops (Fruits & Berries, Greens, Root Crops, Seed Crops, ect) . I’m sure you grow a lot edibles plants that I’d love seeds for.

Where are you located, what kinds of wild edibles do you have access to? PM me

OMG, you have a wonderful collection! I love the way that it is organized, especially the photos documentating everything.

You have seed that we are interested in’ squash, melon, peppers and popcorn.

I would love to share seeds with you as well.
I’ll PM you.

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Thank you! I’m still adding on new seeds when I find them, both from Grocery Store or from Wild Foraging. Recently I added a new wild edible bean & 2 wild Edible Apiaceae.

Speaking of which, I also got new California Pepper & New Mexico Peppers to add on. I’m likewise also interested in the same crops too!

See DM

Wow! Any chance you’d be willing to trade with Canada (perfectly legal both directions, no documentation needed for reasonable quantities)?

I’m interested in a few of your squash (Marina de Chioggia and your Trombocino especially). Also the sour melon is calling my name, would love some of your hot peppers…etc.

I have a wild mix of very tasty maxima squash myself I can offer - my current favourite is a pretty multicoloured smallish pumpkin looking one that smells EXACTLY like canteloupe when cut into, and tastes like mild crunchy canteloupe when raw. Cooked it tastes more squashlike but with a fruity, nutmeg taste still. I kept all the seeds from that separate from the general “tasty mystery maxima” stash.

Also have some giant seeded runner beans (phasoleus coccineus), various interesting coated pole beans, tomatillos (mostly yellows), ground cherries, sweet peppers, fennel, a whole bunch of different edible/medicinal flowers and herbs, feral garlic bulbils (and mayyybe true seed? Will have to search the flowers) , feral wild arugula that might appeal to you

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YES Of Course! I didn’t know it was perfectly legal both directions, lets Trade!

Fantastic! I have a few more Hot Peppers to add on to this list, like the New Mexico & California peppers.

WOW! Please share all the types of Squash you have, I’m mega interested. That Canteloupe flavored squash is AMAZING! Makes me wonder how close can we get squash to be a cantalope or if we can breed melons to have flesh so firm that It’s cooked like squash :joy:. The super Juicy Squash I have was so juicy, it was a lot like a Cantaloupe in wetness but not in flavor. Perhaps crossing them both could make something very interesting.

Do you also have any other kinds of Gourds/Squash/Melons/Watermelons/Cucumbers or any other Cucurbitaceae Family Crops? I’m mega interested in melons!

All of those sound fantastic! How big can Scarlet runner beans get, can they get bigger than the Biggest Lima Beans? What kinds of Pole & Runner beans do you have? Take some photos I’d love to see.
ooo… I like Tomatillo & Groundcherries, what kinds of ground cherry do you have? Any wild species? How sweet are your sweet peppers? What kinds do you have? What kinds of Fennel do you have? (I’m super interested in Florence & Bronze/Purple Fennel). Please list all the Wild Edibles you have. The Feral Garlic sounds fantastic but I’m only interested in True Seed as I can’t store Garlic Bulbs or Bulbils in Plastic Bag, Same goes for any other Alliums you have Wild or Domestic. Wild Feral Arugula is awesome! Anything noteable about the taste? Is it a true Arugula (Eruca sativa) or is it another wild edible mustard weed that happens to be called arugula? I’m interested either way.

What kinds of Tree seeds do you have? Do you have any Raspberries? What kinds of Grocery Stores do you have access to? What about Forrest or Wild Areas to forage seeds from?

Feel free to list everything you have. I’m mostly interested in Edible plants wild or Domesticate.

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Re: Maxima Squash. I started with a wide mix of seed packets (off the top of my head - Wild Mountain landrace, Lakota Landrace, GTS mix, Sibley Squash, Gete Okosomin, Buttercup) and planted them unlabelled to cross and surprise me. Mostly I’m collecting a handful of seeds out of every squash that is tasty as I open them up to eat and mixing everything together. Here is a pile of assorted squash - although the earliest varieties and largest have already been used:

I’m only individually setting aside/labelling seeds from fruit that is super unique - ie the melon squash, and otherwise just letting everything mix up and surprise me as long as its tasty (melon squash was grown close to all the other varieties so probably the seeds will have varying genetics, but presumably some of that crazy melon influence will come through) I do have leftover seed packet seeds labelled with the original varieties if you want - my guess is that the melon squash came from Wild Mountain seed…but that’s just a guess.

Canteloupe squash is the prettiest multicolour pumpkin outside:

Other curcubits - I have a small quantity of Lodi squash ( another Curcubita Moschata X Maxima like honeynut) both in seed packet and the one adorable tiny squash I grew this year. Tiny Lodi squash:

Also Curcubita Moschata - Canada Crookneck and Lunga de Napoli (both untested in my garden - next year Im adding Moschata to my squash patch)

I’ve had TERRIBLE luck with cucumbers and melons the last couple years. Something keeps eating the young plants. I have various seed packet melon varieties. And mouse melons (melothria scabra) if the seeds are viable, huge harvest but dunno that any got ripe enough for botanical maturity. Will test

I have seed packet bronze fennel, seed packet Grosfruchticher (green herb fennel, stronger and sweeter than bronze), and tons of whatever the mostly Grosfructicher x stray Bronze fennel that goes bonkers in my garden is.

Fennel seed for tonight’s dinner. Delicious with rice:

Feral arugula is Diplotaxis tenuifolia, perennial arugula or wall rockette. I started a few named varieties 3-4 years ago…dunno if its my arugula that went feral or someone else’s but it’s all over not just my garden but the neighbourhood. Not complaining, it is delicious. Very nutty and robust

I have a few different ground cherry/physalis varieties. The mainstream varieties plus whatever related species I could get my hands on last spring. All mixed up, I look forward to seeing what survives my zone 5/6 or volunteers back next year.

My sweet peppers are pretty sweet and thick fleshed. I’m on year 3ish of selection, but adding more seeds each year. Named parents include Lesya Red and Lesya Orange, Etiuda, Red Shepherd, Holy Italian and Golden California. But again, I planted them unlabelled and let them cross, collected seeds from anything tasty and early together.

I dont have fava beans handy for comparison but I’m pretty sure my runners are bigger. Here are some pole bean varieties next to the huge runners, and on the end some normal scarlet runner bean seeds:

I’ll go search for true garlic seed. I have some kind of super hardy softneck garlic that the previous gardener started. I dont even replant bulbs in fall, when pulling in summer it leaves behind outer bulbs so all I do is a little respacing in the spring (and moving stray garlic back into beds) and I get a years supply of garlic annually. I havent seen true seed but my guess is there must be some seed action because garlic keeps popping up all over the yard - bulbils arent that mobile…

I’m in a pretty urban area but we have some decent woody patches and trails for foraging. I also have a few shrubs and trees of my own, and access to a few more in the local community garden. Unfortunately I hadnt been saving tree/shrub seeds for the most part so some of these may have to wait to next season, but let me know if you want them:

I do have raspberries - a fall-bearing (“everbearing”) red variety from my own garden. Theres also both red and black raspberries growing wild along nearby trails I can forage.

I also have purple-flowering raspberry (Rubus parvifolius) both in my own yard and wild.

I have Concord grapes at the community garden and Manitoba grapes…everywhere. A few different kinds of blueberries and gooseberries scattered about.

Lots of elderberries (Sambucus spp.) and Viburnum (Pimbina, Canadian Raspberry, etc), various types of serviceberries (Amelanchier).

Also have Anise Hyssop, Marsh milkweed, butterfly milkweed, common milkweed, Leadplant, echinacea purpurea and pallida, hopefully my Spicebush will set seed soon.

I spend a good bit of time at my parents in downtown Toronto, so grocery store wise I can probably find you almost anything you can dream up :wink:

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I’ve added new things, scroll up.

WOW! Those all sound like such Fantastic Squash Varieties that blended into your maxima landrace. I’d love a lil mix of everything, they all look so beautiful!

Oh yes Please! I’d love those too!

That’s a good guess, is the wild mountian seed the Gete Okosomin? From all the squash research I’ve done, melon flavor is new! Among all the species Flesh Color Ranges from a mix of White, Yellow, Orange, & Green. I wonder if Purple Flesh color is possible?

That Cantaloupe Squash is Beautiful, such a good name for it! Another thing is Cantalope has Netting around & the Only Squash that somewhat has Netting is the Winter Luxary Pumpkin or if you stretch the French Worty Pumpkin as a style of Netting.

That’s a very interesting Squash. Did you get a chance to taste it yet?
This website lists it as a C. moschata, But it’s bred by the same guy at Cornell Univeristy who Bred the Honeynut.

NICE! Canada Crookneck looks a lot like Tromboniccino Squash. WOW Lunga De Napoli is such a Huge moschata squash!

Like an animal of some sort? Or an Insect? The Dosokai Melon is very Disease Resistent & Korean Melon not too far off.

Fully Ripe Seed Mature Mouse Melons are suppose to be Dark Green almost black in color, like this. Inside seeds are small.

It seems that the fruits can darken off vine over time, so perhaps you can obtain Viable seeds if you wait long enough like a few weeks after harvest).

I love Fennel Hybrids going BONKERZ!!! :joy: :yum: I wonder what my Lucknowi Fennel with contribute to your Fennel Landrace? It has very sweet seeds, that probably translates well into the greens too. So you just sprinkle a few raw fennel seeds into your rice, or do you first cook the Fennel Seeds?

AWESOME! Very nutty flavor? Like arugula type of Nutty? It seems the feral arugula (Diplotaxis spp.) is able to cross with Radishes (Raphanus sativus) because they are all part of the same Brassiceae Tribe. Might be worth playing around with, I’d definitely love to get those seeds.

oh wow! Like Different Wild Species Crossed with the Domesticated Ground Cherry? What Fruit colors went into the mix? Reguardless I’m sure we could benefit in Trading our Ground cherry Germaplasm. Ground cherries will volunteer easily if Ripe Fruits are left over or Forgotten about, happens with the wild species all the time.

Do you also have any Tomatillo Physalis? I was thinking of crossing Groundcherry x Tomatillo.

THAT’S EPIC! Very Thick Flesh & Sweet is exactly what I want! The parents that went in like the Lesya for example is among the Sweetest Pepper Varieties available (Like highest Sugar Content or Brix). This makes me want to Cross my Aji amarillo (Which has the Sweetest Fruity Flavor but Hot Spicyness) with yours & Reselect for the Sweetest Flavor!

WOW! Those are some REALLY Huge Runner Beans! Knowing that both Runner x Common Bean happens in the wild, those Huge Runner Beans are exactly what a Common Bean Landrace would need too! All of these varieites look fantastic. Can you take a Closer Picture of the Hilum (Seed Attatchment Point) of the Black-Grey Speckled bean? I suspect that Bean is actually a Vigna unguiculata & not a Phaseolus vulgaris based on the way the seed hilum looks like but I need a closer picture to confirm.

Thank you! From the research I’ve done, it seems you have to carefully remove the Arial Bulbils when Garlic Flowers to allow the True Flowers to Sprout underneath (Not every variety is even able to do this depending on how Severely inbred it’s been). However Leek & Crow Garlic are able to Cross with True Garlic. It may be too late to remove Bulbils but if any seeds were produced, you may still find them (Or a wild Allium that Grows like a weed too, like Allium canadense or Allium vinelae).

That’s Smart! But when you harvest Garlic don’t the Outer Bulbs also pull with the entire root bulb too? or do you manually & Carefully harvest to make sure that the outer bulbs stay in ground & don’t get pulled up as you harvest? Have you also tried the Garlic Greens?

Hmm… that’s a good guess but are you sure all the other Garlics that show up in your Yard truely Allium sativum Garlic? Could they actually be a Wild Allium like Allium vineale or Allium canadense (Both make arial bulbils)? Bulbils & Seeds mostly fall near the plant unless some animal shakes the seeds to fall out further (I’ve done this with the Wild Allium Bulbils where I forage, heck I even throw them long distances too).

Same here :joy:, My area is somewhat Urban & Suburban with a few forrests in the Waste Areas inbetween Neighborhoods or Bussiness blocks. Lots of Good Foraging Oppurtunitues exist in Urban Environments, lots of Unique Amaranths, Purslane, Black Nightshade, Physalis show up that way as well as other Vegetable & Edible Landscaping plants that escape (Of course don’t forage food where they spray or is Toxic, but do save seeds from those areas).

Nice! What kinds of Trees do you have? Lots of the Landscaping Plants are also Edible like with Hosta, Kousa Dogwood, some Viburnums, Pines & Spruces, ect. If you need help to ID the Potentially edible Plants around you, take a Picture & I can ID them for you (I’m really good at it).

No worries, I do like Tree seeds from Edible Trees. Do you have any Spruce, Fir, Douglas Fir, Pines, Larch & other Pinaceae Plants? Do you have Maples, Tilia & other edible trees?

AWESOME! I’m collecting Raspberry Diversity so definitely save seeds when they ripen. We can trade multiple times, as we acquire new seeds to trade, I’d love to do that!

AWESOME! That’s exactly one of the species I really wanted to get!

Nice, them Grapes sounds fantastic! The blueberries are especially Fantastic! You have all kinds of Wild Blueberries & other Vaccinium species? What region of Canada do you live (I roughly know the plants available in each region). Gooseberries!? OOOH, YES I’d Definitely love to get Gooseberries, there are LOTS of Ribes species in Canada, the genus diversity is very Rich in Canada, it’s not just Gooseberries but also many Currant species too! Take Pictures of what kinds of Ribes species you find & I can ID them for you, I’ve studied them so I have a good chance to tell you what is what (Leaf, Flower & Berries is basically all I need to ID).

Fantastic! I’ve never tried Elderberries but from what I’ve heard they seem boring, very medicinal & kind of Over rated. The Viburnums on the other hand seem interesting but what is the Canadian Raspberry Viburnum!? WHA???

Fantastic! I’d especially love to get Anise Hyssop & Lead Plant. The milkweeds i’m not too interested in but what kinds of Spicebush do you have? In North Eastern U.S. an Orange berry Phenotype of Spicebush is found, it be crazy if you had the orange one somehow wouldn’t it?

OOh! Toronto has many different Kinds of International Grocery Stores too right? As for Grocery Stores I’m interested in all sorts of Melons, Squashes, Tropical Fruits, Spices, ect. Take Pictures of anything cool you find at your Grocery Stores. I can tell you if it has Viable seeds inside or not, or if it’s even worth getting.